Lentil Spread

BY Rosane Oliveira, DVM, PhD

Our Lentil Spread is a wonderful, wholesome appetizer to enjoy during the holiday season and beyond. The recipe includes just five simple plant-based ingredients. Once the onions are sautéed, everything is combined and pulsed in the food processor, then transferred to a serving bowl where the spread can be served with vegetables and whole wheat crackers. What a wonderful way to encourage friends and family to ‘dip into’ the plant-based lifestyle!

Ingredients

2 1/2 cups lentils, black, cooked, rinsed

1 1/2 cup onion, chopped

1/2 cup parsley, chopped

1/2 cup walnuts, chopped

1/4 cup scallions, chopped

PREP TIME
10

COOK TIME
5

Serves
6

Directions

Sauté onions until lightly browned.

Pulse lentils, onions, parsley and walnuts in food processor until chopped but not completely.

Transfer spread to a serving bowl and garnish with scallions.

Serve with vegetables and whole wheat crackers.

Note: This recipe may be made ahead of time and stored in the refrigerator.

Rosane Oliveira, DVM, PhD

Rosane Oliveira, DVM, PhD is Founding Director of UC Davis Integrative Medicine and Adjunct Assistant Professor at the Department of Public Health Sciences at the School of Medicine at the University of California Davis. Blending a life-long passion for food and nutrition with over 20 years of scientific experience in genetic research, Dr. Oliveira is devoted to educating people about how food and lifestyle choices can affect genetic expression–i.e. how genes are turned on and off and either cause disease or promote health. She is a native of Rio de Janeiro, Brazil and has lived in the US since 2003.